Name: Tofu and Mushroom Ramen
Prep time: 15 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 2 medium carrots (peeled and sliced); 2 medium onions (peeled and chopped); 18 ounces fresh shiitake mushrooms (stemmed and sliced); 6 cloves garlic (peeled and crushed); 1 piece fresh ginger (peeled and chopped, 2 inch piece); 1/4 cup light soy sauce; 4 cups vegetable broth; 1 block firm tofu (drained and cubed, 14 ounce block); 1 package fresh ramen noodles (12 ounces); 8 scallions (cut into 1 inch pieces); 8 sheets toasted nori (3 inch sheets); 4 tsp chili oil

Tofu and Mushroom Ramen

By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

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Fresh shiitake mushrooms and soy sauce give this ramen a balanced umami, or savory, flavor, without using any meat. For a vegan version, look for egg-free fresh ramen noodles at the Asian market, or replace the noodles with finely shredded Napa cabbage.

Course

Main Course

Cuisine

Asian, Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Nori, Onion, Ramen Noodles, Shiitake Mushrooms, Tofu

Keyword

instant pot ramen, instant pot ramen recipe, instant pot recipe, instant pot recipes, pressure cooker recipes, ramen recipe

Prep Time

15 minutes

Cook Time

25 minutes

Servings

8 servings

Ingredients

2 tablespoons vegetable oil
2 medium carrots peeled and sliced
2 medium onions peeled and chopped
18 ounces fresh shiitake mushrooms stemmed and sliced
6 cloves garlic peeled and crushed
1 piece fresh ginger peeled and chopped, 2 inch piece
1/4 cup light soy sauce
4 cups vegetable broth
1 block firm tofu drained and cubed, 14 ounce block
1 package fresh ramen noodles 12 ounces
8 scallions cut into 1 inch pieces
8 sheets toasted nori 3 inch sheets
4 tsp chili oil

Course

Main Course

Cuisine

Asian, Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Carrot, Nori, Onion, Ramen Noodles, Shiitake Mushrooms, Tofu

Keyword

instant pot ramen, instant pot ramen recipe, instant pot recipe, instant pot recipes, pressure cooker recipes, ramen recipe

Prep Time

15 minutes

Cook Time

25 minutes

Servings

8 servings

Ingredients

2 tablespoons vegetable oil
2 medium carrots peeled and sliced
2 medium onions peeled and chopped
18 ounces fresh shiitake mushrooms stemmed and sliced
6 cloves garlic peeled and crushed
1 piece fresh ginger peeled and chopped, 2 inch piece
1/4 cup light soy sauce
4 cups vegetable broth
1 block firm tofu drained and cubed, 14 ounce block
1 package fresh ramen noodles 12 ounces
8 scallions cut into 1 inch pieces
8 sheets toasted nori 3 inch sheets
4 tsp chili oil

Instructions

Press the Sauté button on the Instant Pot® and heat oil. Add carrots and onions to pot and cook until tender, about 8 minutes. Add mushrooms and cook until they just soften, about 3 minutes, then add garlic, ginger, and soy sauce and cook until fragrant, about 30 seconds. Press the Cancel button and add broth and tofu to pot. Stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 6 minutes.
When the timer beeps, quick-release the pressure. Open lid and add ramen noodles. Cook according to package directions. Press the Cancel button and stir in scallions. Serve ramen in bowls with nori and chili oil for garnish.

Recipe Notes

PER SERVING
CALORIES: 260
FAT: 9g
PROTEIN: 12g
SODIUM: 635mg
FIBER: 4g
CARBOHYDRATES: 34g
SUGAR: 5g

*Manual and Pressure Cook buttons are interchangeable

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I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever! This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week. Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.